Cep, Rocket & Parmesan Salad
Indulge in a delightful combination of earthy and tangy flavors with this delightful ceps salad. Each bite offers a beautiful mix of wild rocket and Parmesan, perfectly complemented by the tender, marinated ceps. This dish is a celebration of fresh ingredients coming together in a harmonious symphony on your plate, making it a perfect choice for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 200g small firm ceps
- 2 tbsp lemon juice
- 2 tsp water
- 75ml extra-virgin olive oil
- 50g wild rocket
- 100g Parmesan (or vegetarian alternative), shaved or grated
Instructions
- Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.
Prep Time
PT15M
Yield
Serves 4
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